If you're craving the ultimate creamy, dreamy dessert with a twist, this Easy Biscoff Tiramisu is a must-try! Imagine the rich warmth of spiced Lotus Biscoff cookies, soaked in coffee, sandwiched between clouds of luscious, lightly sweetened mascarpone cream.
What makes this tiramisu extra special (besides being jaw-droppingly delicious) is just how quick and foolproof it is. There's no need for eggs, no baking, and barely any waiting-except for the hardest part: letting it chill!
This crowd-pleaser is sure to wow at dinner parties, holiday gatherings, or as a simple indulgence whenever you need a pick-me-up. The signature caramel flavor of Biscoff takes classic tiramisu to the next level.
I was first inspired after tasting an unforgettable Biscoff parfait during a European getaway-now this is a family favorite I make again and again!
Why You'll Love This Recipe
- No baking or complicated steps-perfect for beginners and busy days
- Incredible flavor twist with Biscoff cookies and spiced caramel notes
- Velvety, airy mascarpone cream layers for ultimate indulgence
- Prep ahead and let the fridge do the work-great for entertaining
Key Ingredients for Easy Biscoff Tiramisu
See recipe card below for full list of measurements, ingredients, and instructions.Lotus Biscoff Cookies
The true star! These speculoos-style cookies bring warm spiced, caramel flavor that sets this tiramisu apart from the classic version. Make sure to use the iconic Lotus Biscoff brand for the most authentic taste, but you can substitute any speculoos or spiced biscuit if needed-they'll work just fine.
Mascarpone Cheese
This Italian cheese is creamy and rich, lending that signature silky texture to tiramisu's filling. For the best result, use cold, high-quality mascarpone and avoid overmixing. If you can't find mascarpone, very soft cream cheese (preferably whipped) can be used, but the flavor will be slightly tangier.
Heavy Whipping Cream
Fresh, cold whipping cream is key for a fluffy, mousse-like filling. Be sure to beat it to soft peaks (don't over-whip). Non-dairy alternatives like coconut cream can work if you want to make it dairy-free, but they may add a subtle coconut flavor.
Strong Brewed Coffee
Classic tiramisu uses espresso, but any strong, cooled coffee will work here. Feel free to add a bit of coffee liqueur (like Kahlua) for an adult twist, or simply stick with coffee for a family-friendly version.
Powdered Sugar
This sweetens the cream just enough without any graininess. Sift it before mixing for the smoothest results. You can substitute superfine sugar, but avoid granulated.
Instructions for Easy Biscoff Tiramisu
See recipe card below for full list of measurements, ingredients, and instructions.Brew and Cool the Coffee
Brew your favorite strong coffee and let it cool to room temperature. If using, stir in the coffee liqueur. Pour the coffee into a shallow dish for easy cookie dipping.
Whip the Cream
In a large mixing bowl, use a hand mixer or stand mixer to beat the cold heavy cream and vanilla extract to soft peaks. This takes about 2-3 minutes-stop mixing once it starts to hold its shape.
Make the Mascarpone Mixture
In another bowl, beat the mascarpone cheese with the powdered sugar until just smooth and creamy (about 30 seconds). Gently fold the whipped cream into the mascarpone mixture with a spatula, being careful not to deflate it. You want light, pillowy cream.
Assemble the Layers
Working one at a time, briefly dip each Biscoff cookie into the cooled coffee (just a second or two-don't soak!), then arrange them in a single layer at the bottom of your serving dish or trifle bowl.
Spread half of the mascarpone cream evenly over the cookies. Repeat with another layer of coffee-dipped Biscoff cookies and the rest of the cream, smoothing the top.
Chill and Finish
Cover and refrigerate the tiramisu for at least 3 hours, or overnight for best flavor and texture.
When ready to serve, dust the top generously with cocoa powder and a sprinkle of crushed Biscoff cookies. Slice and enjoy!
Recipe Variations
Make It Boozy
Add an extra kick by stirring a splash of Bailey's, Kahlua, or coffee liqueur into your coffee before dipping the cookies. It adds warmth and a festive flair.
Vegan Biscoff Tiramisu
Swap the mascarpone for a vegan cream cheese and use coconut cream in place of whipping cream. Make sure your cookies are vegan-friendly and use strong cold coffee.
Nutty Crunch
For added texture and flavor, sprinkle a handful of finely chopped toasted hazelnuts or almonds between the layers of cookies and cream.
Fruit Twist
Add a layer of thinly sliced bananas or strawberries between your cookie and cream layers for a delicious, fresh twist that pairs beautifully with the caramel notes.
Serving Suggestions
Serve Easy Biscoff Tiramisu chilled, straight from the fridge, with a big spoonful on each plate. Garnish with extra cocoa powder, Biscoff cookie crumbs, or even a dollop of whipped cream. For a complete Italian-inspired dessert table, pair with fresh berries or a shot of espresso on the side.
Storage and Reheating
Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3 days. Freezing is not recommended as the cream can change texture, but you can refrigerate overnight for even better flavor. Enjoy straight from the refrigerator-no reheating needed.
Frequently Asked Questions About Easy Biscoff Tiramisu (FAQ)
Q: Can I make Easy Biscoff Tiramisu ahead of time?A: Absolutely! In fact, it tastes even better after chilling for several hours or overnight. Just keep it covered in the fridge until ready to serve.
Q: What can I use instead of mascarpone cheese?A: Softened cream cheese (preferably whipped) makes a good substitute. The flavor will be a bit tangier but still deliciously creamy.
Q: My Biscoff cookies get too soggy. What am I doing wrong?A: Be sure to dip each cookie in coffee for just a second-don't let them soak. Quick dips keep them from falling apart while still absorbing flavor.
Ready to treat yourself to the most irresistible, fuss-free dessert? This Easy Biscoff Tiramisu is a guaranteed hit-let me know how it turned out in the comments, and don't forget to leave a rating after you try it!
Ingredients
- 32 Lotus Biscoff cookies (about 1 pack)
- 1 cup (240 mL) strong brewed coffee, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 cup (240 mL) heavy whipping cream, cold
- 8 oz (225 g) mascarpone cheese, cold
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- Additional Biscoff cookie crumbs (for garnish)
- Unsweetened cocoa powder (for dusting)
Instructions
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1Brew strong coffee. Let it cool. Add liqueur if using.
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2Whip heavy cream with vanilla to soft peaks.
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3In a separate bowl, beat mascarpone and powdered sugar until smooth. Gently fold in whipped cream.
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4Quickly dip Biscoff cookies one at a time in cooled coffee. Arrange in a single layer in a dish.
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5Spread half of the cream over the cookies. Repeat cookie layer and remaining cream.
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6Cover and chill for 3 hours or overnight.
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7Before serving, dust with cocoa powder and sprinkle with crushed Biscoff cookies.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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